Heat a large pot over medium heat and add the olive oil. Allow it to warm up for a minute, releasing its fruity fragrance that will set the stage for this flavorful dish.

Sauté the chopped onion, diced carrots, and celery for about 5-7 minutes, stirring occasionally, until the vegetables become tender and the onion turns translucent.

Add the minced garlic, ground cumin, and paprika. Stir constantly for 1-2 minutes until the garlic is aromatic and the spices bloom.

Incorporate the rinsed lentils, diced tomatoes (with their juice), bay leaf, and vegetable broth into the pot. Stir gently to combine all the ingredients.

Bring the mixture to a boil, then reduce the heat to a gentle simmer. Cover the pot and let it cook for about 25-30 minutes, or until the lentils are tender.

Remove the bay leaf, then season the soup with salt and black pepper according to your taste. Stir well.

Finish by stirring in the fresh lemon juice just before serving.

Garnish each bowl with a sprinkle of fresh parsley and a drizzle of olive oil.